Four Cheese Pasta Florentine

3  cups		mostaccioli, uncooked
10  ounces		frozen chopped spinach
4  ounces		Fat free PHILADELPHIA Cream Cheese
1  cup		2% Milkfat Low Fat Cottage Cheese
4		egg whites
2  cups		2% shredded Mozzarella Cheese
1/4  cup		shredded Parmesan Cheese

Tip: For nutritional information on all the ingredients in Four Cheese Pasta Florentine just click on each ingredient name. Then adjust the serving size for any Four Cheese Pasta Florentine ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

HEAT oven to 375 degrees.

COOK pasta as directed on package. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.

DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

BAKE 25 min. or until center is set.